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CULN1112 – Poultry and Seafood pdf

Credits: 3 (3/0/0)
Description: This course is an introduction to poultry, fish and seafood from basic classifications to preparation methods, handling techniques, market forms and accompaniments.
Prerequisites: (None)
Corequisites: (None)
  1. Understand government inspection and grading.
  2. Examine purchasing methods for poultry and seafood.
  3. Identify poultry market forms.
  4. Identify poulty kinds.
  5. Indentify poultry classes.
  6. Truss poultry.
  7. Cut/disjoint chicken.
  8. Determine proper poultry storage.
  9. Indentify market forms of finfish and shellfish.
  10. Identify cephalopods.
  11. Identify lean and fat fish.
  12. Identify mollusks.
  13. Examine fresh and salt water finfish.
  14. Determine proper shellfish/finfish storage.
  15. Identify crustaceans.
  16. Examine proper shellfish/finfish cooking methods.
MnTC goal areas: (N/A)

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